Home economics and life sciences Naniwa Kappo 204 dishes made with San Osamu Ueno's work light soy sauce

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Home Economics and life environment studies
[Contents introduction]
At the age of 89, Mr. Osamu Ueno San, a rare chef who built the foundation of Naniwa Kappo cuisine.
His unique imagination and skills over 70 years of Osaka cooking.
As an essayist, he has a light and sophisticated writing style.
This book is a compilation of all of them.
For 17 years from 2006 to 2022, it contains dishes and essays using "light soy sauce" of Higashimaru soy sauce.
12 dishes a year x 204 dishes in 17 years.
It tells how to utilize "light soy sauce" of the third style of Osamu Ueno, and introduces Traditional Vegetables of naniwa, old Osaka side dishes and recipes for seasonal dishes of Naniwa Kappo.
He was born in 1935 in Aza Takihata, Tako Village, Minamikawachi-gun, Osaka (present Takihata, Kawachinagano City).
At the age of 16, he entered 『 Kawaki 』, a catering restaurant in Chuo Ward, Osaka, and started cooking training.
At the age of 20, he became head chef of 』 of Terui Kaikan in 『.
After serving wedding and banquet dishes, he returned to 『 Kawaki 』 and served as head chef for 3 years and became independent.
In 1965, he started 『 seasonal cuisine? Kawaki 』.
In 1977, he moved to Hozen-ji Yokocho and opened 『 Naniwa kappo? Kawa 』.
In 1995, he transferred to his eldest son, Osamu, and at the age of 60, he started to run popular Kappo restaurants.
He handed over the restaurant to his eldest son, Osamu, and at the age of 60, he established a legendary Kappo restaurant in Kozuke, 『 tenten Misaka.
At the age of 60, he founded a legendary Kappo restaurant in Kozuke, Kozuke.
At the age of 69, he started to write about the food culture of naniwa.
At the age of 69, he started to write about the food culture of Kozuke.
At the age of 69, he started to write about the food culture of Kozuke.
At the age of 69, he started to write about the food culture of 2003 Traditional Vegetables 』 naniwa